Breakfast Sushi Rolls – Nut Butter, Banana, Granola in Tortilla

These breakfast sushi rolls are quick, fun, and surprisingly satisfying. Picture creamy nut butter, a ripe banana, and crunchy granola rolled inside a soft tortilla, then sliced into bite-sized “sushi.” It’s an easy make-ahead breakfast, snack, or lunchbox treat that feels playful but still fills you up. No stove, no baking—just simple ingredients and five minutes.

Great for kids, but honestly, adults love them just as much.

Breakfast Sushi Rolls - Nut Butter, Banana, Granola in Tortilla

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 large flour tortilla (8–10 inches; whole wheat or gluten-free if desired)
• 2–3 tablespoons nut or seed butter (peanut, almond, cashew, sunflower seed, or tahini)
• 1 medium ripe banana (not overly soft)
• 2–3 tablespoons granola (your favorite variety; low-sugar if you prefer)
• Optional extras: honey or maple syrup, cinnamon, chia seeds, hemp hearts, mini chocolate chips, shredded coconut, or a drizzle of yogurt
• Optional swaps for added structure: a thin layer of Greek yogurt or cream cheese under the nut butter

Method

 

1. Warm the tortilla slightly. Microwave for 10–15 seconds or warm in a skillet until pliable. This helps prevent cracking and makes rolling easier.
2. Spread the nut butter. Lay the tortilla flat and spread the nut butter in a thin, even layer, leaving a 1/2-inch border around the edge. Too thick and it will ooze when you roll.
3. Add a touch of flavor. If you like, drizzle a little honey or maple syrup and sprinkle a pinch of cinnamon. A few chia or hemp seeds add extra texture and nutrition.
4. Place the banana. Peel the banana and set it near the edge of the tortilla closest to you. If the banana is curved, you can trim the ends to help it roll straight.
5. Sprinkle granola. Scatter granola evenly over the nut butter, focusing on the area around the banana. Press it lightly so it sticks.
6. Roll it up. Roll the tortilla snugly around the banana, tucking it in as you go. Aim for a firm, tight roll to keep slices intact.
7. Chill briefly (optional but helpful). Wrap the roll in plastic wrap and refrigerate for 5–10 minutes. This firms everything up and makes slicing cleaner.
8. Slice into “sushi.” Using a sharp knife, cut into 1-inch rounds. Wipe the blade between cuts if it gets sticky for cleaner slices.
9. Finish and serve. Add a light dusting of cinnamon or a drizzle of yogurt if you like. Serve immediately or pack for later.

Why This Recipe Works

This recipe balances texture and flavor in a way that keeps every bite interesting. The nut butter adds richness and protein, the banana brings natural sweetness, and the granola provides crunch. The tortilla wraps everything up into a neat package you can eat on the go.

It’s also endlessly customizable, so you can tailor it to allergies, tastes, and what you have on hand.

Best of all, it’s quick. You can make it in about five minutes with minimal cleanup. It’s a smart option for busy mornings, afternoon snacks, or a light dessert that doesn’t feel heavy.

What You’ll Need

• 1 large flour tortilla (8–10 inches; whole wheat or gluten-free if desired)
• 2–3 tablespoons nut or seed butter (peanut, almond, cashew, sunflower seed, or tahini)
• 1 medium ripe banana (not overly soft)
• 2–3 tablespoons granola (your favorite variety; low-sugar if you prefer)
• Optional extras: honey or maple syrup, cinnamon, chia seeds, hemp hearts, mini chocolate chips, shredded coconut, or a drizzle of yogurt
• Optional swaps for added structure: a thin layer of Greek yogurt or cream cheese under the nut butter

Step-by-Step Instructions

1. Warm the tortilla slightly. Microwave for 10–15 seconds or warm in a skillet until pliable.

   This helps prevent cracking and makes rolling easier.

2. Spread the nut butter. Lay the tortilla flat and spread the nut butter in a thin, even layer, leaving a 1/2-inch border around the edge. Too thick and it will ooze when you roll.
3. Add a touch of flavor. If you like, drizzle a little honey or maple syrup and sprinkle a pinch of cinnamon. A few chia or hemp seeds add extra texture and nutrition.
4. Place the banana. Peel the banana and set it near the edge of the tortilla closest to you.

   If the banana is curved, you can trim the ends to help it roll straight.

5. Sprinkle granola. Scatter granola evenly over the nut butter, focusing on the area around the banana. Press it lightly so it sticks.
6. Roll it up. Roll the tortilla snugly around the banana, tucking it in as you go. Aim for a firm, tight roll to keep slices intact.
7. Chill briefly (optional but helpful). Wrap the roll in plastic wrap and refrigerate for 5–10 minutes.

   This firms everything up and makes slicing cleaner.

8. Slice into “sushi.” Using a sharp knife, cut into 1-inch rounds. Wipe the blade between cuts if it gets sticky for cleaner slices.
9. Finish and serve. Add a light dusting of cinnamon or a drizzle of yogurt if you like. Serve immediately or pack for later.

Storage Instructions

• Short-term: Wrap tightly in plastic wrap or place in an airtight container and refrigerate for up to 24 hours.

  Slice just before serving for the best texture.

• Meal prep: Assemble the roll without slicing and refrigerate overnight. Slice in the morning.
• Avoid sogginess: Use a slightly firmer banana and a light layer of nut butter. If adding yogurt, use just a thin smear or skip it if you plan to store.
• Freezing: Not ideal.

  Banana texture changes significantly in the freezer.

Why This is Good for You

This recipe delivers a satisfying balance of complex carbs, healthy fats, and protein. The banana provides potassium and natural sweetness without added sugar. Nut or seed butter contributes protein and heart-healthy fats that keep you full.

Granola adds fiber and crunch, especially if you choose a low-sugar, whole-grain variety.

It’s a great option for steady energy, whether you’re heading to work, school, or a workout. With simple swaps, it can be made gluten-free, dairy-free, and vegan.

Common Mistakes to Avoid

• Using an overly ripe banana: It can be mushy and hard to slice. Choose a ripe but firm banana with minimal brown spots.
• Overloading with fillings: Too much nut butter or granola makes rolling messy and slicing difficult.

  Keep layers thin and even.

• Skipping the warm-up: Cold tortillas crack. Briefly warming makes a big difference.
• Cutting with a dull knife: You’ll squish the rolls. Use a sharp knife and gentle sawing motion.
• Adding wet ingredients before storage: Yogurt or syrup can make the tortilla soggy overnight.

  Add just before serving if possible.

Alternatives

• Tortilla swaps: Whole wheat, gluten-free, high-protein wraps, or even a thin flatbread or lavash.
• Fruit swaps: Strawberries or apple slices work, but bananas roll best. For apples, slice thin and stack along one edge before rolling.
• Nut/seed butter swaps: Almond, cashew, peanut, sunflower seed, tahini, or coconut butter. For nut-free schools, use sunflower seed butter.
• Crunch swaps: Crushed cornflakes, puffed rice cereal, toasted oats, or chopped nuts for extra crunch.
• Flavor boosts: Cocoa powder dusting, mini chocolate chips, shredded coconut, orange zest, or a thin layer of jam under the nut butter.
• Protein boost: Stir protein powder into the nut butter or use a high-protein yogurt smear beneath.

FAQ

Can I make these the night before?

Yes.

Assemble and keep the roll whole, wrapped tightly in plastic or stored in an airtight container. Slice in the morning for the best texture.

Which tortilla works best?

A soft, pliable 8–10 inch tortilla is ideal. Whole wheat adds fiber, and gluten-free works as long as it’s flexible.

If your wrap cracks, warm it briefly first.

What if I don’t have granola?

Use crushed cereal, chopped nuts, toasted oats, or even crushed graham crackers. You want something dry and crunchy to contrast the banana and nut butter.

How do I keep the rolls from getting soggy?

Use a firm banana, spread a thin layer of nut butter, and avoid heavy wet ingredients if storing. Slice right before serving.

Are these kid-friendly for lunchboxes?

Absolutely.

They pack well and are easy to eat. For nut-free schools, use sunflower seed butter and check your granola for allergens.

Can I use a low-sugar or high-protein granola?

Yes. Choose one that fits your goals.

Low-sugar granola keeps it lighter, while high-protein options make it more filling.

How do I make them look neat?

Roll tightly, chill for a few minutes, and use a sharp knife. Wipe the blade between cuts for cleaner slices.

Is there a way to add more protein?

Stir a little protein powder into the nut butter, use Greek yogurt as a thin base layer, or choose a high-protein wrap.

Wrapping Up

Breakfast sushi rolls are simple, quick, and flexible. With a few pantry staples, you get a tasty, portable bite that feels fun and still fuels your day.

Keep the base the same—nut butter, banana, crunch—then switch up the wrap, toppings, and extras to keep things interesting. It’s a five-minute habit worth keeping in your breakfast rotation.